Eggs Asparagus Gruyere at Kristin Morton blog

Eggs Asparagus Gruyere. In a large bowl, whisk together eggs, heavy cream, salt, pepper, and optional nutmeg or herbs. The gruyere cheese is slightly nutty and creamy, which complements the subtly sweet, yet earthy, asparagus. In a medium bowl whisk eggs, adding milk and season with salt and pepper. Place on the hot baking sheet and bake for 30 minutes,. Meanwhile asparagus adds a springtime element to the dish. Mix together the eggs, cream, mustard, salt and pepper and pour into the pastry case. Add egg mixture to a greased 9 pan or skillet. This spring brunch dish is made richer with gruyere, an aged swiss cheese with a nutty flavor that tastes great with eggs. This quick sauté not only reduces kitchen waste, it also stretches peak season produce farther. Stir in the cooled asparagus and shredded cheese. Sprinkle in shredded cheese and shallots. Arrange the asparagus tips on top. Let the quiche cool for a few minutes before slicing and serving.

Easy Asparagus Egg Bake with Mushroom and Swiss Cheese
from www.honeyandbirch.com

Meanwhile asparagus adds a springtime element to the dish. Sprinkle in shredded cheese and shallots. Mix together the eggs, cream, mustard, salt and pepper and pour into the pastry case. Add egg mixture to a greased 9 pan or skillet. This quick sauté not only reduces kitchen waste, it also stretches peak season produce farther. Let the quiche cool for a few minutes before slicing and serving. Place on the hot baking sheet and bake for 30 minutes,. Arrange the asparagus tips on top. The gruyere cheese is slightly nutty and creamy, which complements the subtly sweet, yet earthy, asparagus. In a medium bowl whisk eggs, adding milk and season with salt and pepper.

Easy Asparagus Egg Bake with Mushroom and Swiss Cheese

Eggs Asparagus Gruyere This spring brunch dish is made richer with gruyere, an aged swiss cheese with a nutty flavor that tastes great with eggs. Meanwhile asparagus adds a springtime element to the dish. The gruyere cheese is slightly nutty and creamy, which complements the subtly sweet, yet earthy, asparagus. In a medium bowl whisk eggs, adding milk and season with salt and pepper. This quick sauté not only reduces kitchen waste, it also stretches peak season produce farther. Let the quiche cool for a few minutes before slicing and serving. This spring brunch dish is made richer with gruyere, an aged swiss cheese with a nutty flavor that tastes great with eggs. Mix together the eggs, cream, mustard, salt and pepper and pour into the pastry case. Add egg mixture to a greased 9 pan or skillet. In a large bowl, whisk together eggs, heavy cream, salt, pepper, and optional nutmeg or herbs. Place on the hot baking sheet and bake for 30 minutes,. Arrange the asparagus tips on top. Sprinkle in shredded cheese and shallots. Stir in the cooled asparagus and shredded cheese.

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